Hearty, Healthy Sweetpotato Chili

Here’s everything you want in a chili. It’s thick and rich and flavorful. It’s loaded with hearty goodies like beans, meat (or substitute brown rice), tomatoes, and of course, big chunks of sweetpotatoes. And it’s something you can enjoy whole-heartedly with a clear conscience, because it’s low in fat, high in fiber, and jam-packed with vitamins and minerals.

Cozy up to it on a cold night, serve it for casual gatherings with the gang, and bring it to potlucks and tailgate parties. We love it as the centerpiece of a chili bar, with all kinds of toppings on the side—so each guest can garnish each bowl exactly the way they want.

In a large saucepan or small stockpot over medium-high heat, warm 1 tablespoon of the oil. Add the ground meat and cook, stirring occasionally and breaking up the meat, until brown, about 5 minutes. Add the black pepper and 1/2 teaspoon of the salt, or more to taste. Transfer the meat and any juices to a bowl and set aside.

Return the saucepan or stockpot to medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Add the garlic, chili powder, smoked paprika, coriander, cumin, oregano, cayenne, cinnamon, and remaining 1 teaspoon of salt and cook, stirring, until fragrant, about 1 minute. Add the cooked meat, tomatoes, broth or water, beans (with their juices), and sweetpotatoes and bring to a boil. Reduce to a simmer and cook until the sweetpotatoes are very tender, 25 to 30 minutes. Add lime juice and more salt to taste.

The California Sweetpotato Council is a voluntary membership organization founded in 1977. Our main objective is to develop policies and programs that enhance the sweetpotato industry in California. For more information contact us.